2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7oz)
1 cup (1/4-inch thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less0sodium chicken broth
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (10.75oz) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 cup (4oz) shredded cheddar cheese, divided

2 cup s chopped cooked chicken breast 2 cup s uncooked spaghetti noodles, broken into 2-inch pieces (about 7oz) 1 cup (1/4-inch thick) slices celery 1 cup chopped red bell pepper 1 cup chopped onion 1 cup fat-free, less0sodium chicken broth 2 (10.75oz) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 1 cup (4oz) shredded cheddar cheese, divided

1. Preheat oven to 350.
2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle ½ cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350 for 35 minutes. Uncover and bake an additional 10 minutes.